Deep-Fried Brussels Sprouts
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These deep-fried Brussels sprouts are a restaurant-style appetizer that’s surprisingly easy to make at home. Fried in a shallow pool of coconut oil with crispy garlic (and the occasional chili), they come out golden and crunchy, finished simply with salt and a squeeze of lime.
These deep-fried Brussels sprouts are one of those recipes that feel restaurant-worthy but are surprisingly easy to make at home. I only use about 2 inches of coconut oil in a pot—no deep fryer required —and once it’s hot, the rest comes together quickly. I start by frying whole garlic cloves until they’re golden and crisp. They’re incredible on their own, and they gently infuse the oil with flavor. Sometimes I’ll toss in a few chilis too, mostly for a little extra aroma and that bright pop of color on the plate.
From there, it’s just a matter of carefully lowering the Brussels sprouts into the oil with a slotted spoon and letting them fry until they’re deeply crispy on the outside and tender inside. They take just a few minutes, and once they’re out, all they need is a generous sprinkle of salt and a squeeze of fresh lime. That’s it. Simple, fast, and the kind of appetizer that feels straight off a restaurant menu—except you made it yourself.
Deep frying safety tips
- Never leave a pot of oil unattended. It won’t take long for the oil to burn and it can catch fire. Keep your eyes on it at all times.
- If you’re working with a deep fryer, make sure whatever you put into it is 100% dry. Any water will cause the oil to splatter.
- If you’re frying in a pan, make sure it has high sides. When you add the brussels sprouts, the oil will bubble, and you don’t want it to boil over.
- Clear the area around your stove of anything combustible before you begin deep-frying, also make sure little children aren’t around in case of splatter.
Why coconut oil is great for frying
Coconut oil has a higher smoke point (or burning point) than many other oils commonly recommended for frying. Vegetable oil, extra virgin olive oil, and canola oil all have a lower smoke point than coconut oil.
Deep-frying can feel a little nerve-racking sometimes, but following these tips and the instructions in this recipe will give you beautifully crunchy Brussels sprouts.
Deep-Fried Brussels Sprouts Recipe
Ingredients
- 10 cloves garlic (peeled)
- Coconut oil (enough to cover 2-inches in a small pot)
- 4 red chili peppers
- 1 lb brussels sprouts (cut in half – see notes!)
- Sea salt (to taste)
- 1 lime (cut into quarters)
Instructions
- Place the garlic cloves in a small frying pan and cover them with water. Bring them to a boil, cover the pot, reduce the heat and let them simmer for 5 minutes. Drain the pan and let the garlic cloves dry completely.10 cloves garlic
- Put 2 inches of coconut oil in a medium-sized pot. Attach a candy/oil thermometer to the side of the pot and heat it until it reaches 300 degrees Fahrenheit. While the oil is heating, line a rimmed baking sheet with two layers of paper towels.Coconut oil
- Add the blanched and dried garlic and the chilies to the pot. Be careful as the chilies will occasionally split open and cause the oil to splatter. Let the garlic and chilis fry for 3 minutes, or until the garlic is brown but not dark. Remove the garlic and chilis from the pot using a slotted spoon and place them on the prepared baking sheet.4 red chili peppers
- Let the oil heat just until it reaches 350 degrees Fahrenheit. Working in batches, VERY carefully add the brussels sprouts to the oil. The best way to do this is to pile them on the slotted spoon and slowly drop them into the oil. Have a splatter screen or a lid on hand and immediately cover the pot. They will spit oil everywhere for the first 30 seconds. Once they have calmed down, you can remove the splatter screen. Fry the brussels for 3-4 minutes, or until they are brown but not too dark. Remove them with the slotted spoon and place them on the paper towel-lined baking sheet. Repeat with the remaining brussels.1 lb brussels sprouts
- Once all the brussels are cooked, sprinkle them liberally with sea salt and squeeze ¼ lime over top. Serve with extra lime wedges on the side.Sea salt, 1 lime
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
AMAZING!! These brussels sprouts are totally amazing. I had to exercise supreme control to not devour every last one. Another winner Kristen. I have thoroughly enjoyed every one of your recipes that I’ve tried so far. Thank you!
Awesome! I LOVE these ones, too. It’s so nice to hear that you’ve tried a number of my recipes. Totally made my day. 🙂
As a kid I used to hate Brussels sprouts – probably because my mom used frozen and didn’t flavor them with much. Recently I had some that my sister-in-law made in a recipe that had sweet flavors with dried cranberries. I fell in love! Seeing your recipe and how delicious it looks makes me want to try yours as well. If my mom would of had this recipe when I was young I would have been eating Brussels sprouts all these years!
It’s so funny how we all hated Brussels as kids but I’m sure it was just because of how they were cooked. Brussels with cranberries sounds awesome!
I am sooooo making these! Cute skillet you served them in, can I ask where you got it? Will get back to you on how delicious these were….thanks!
Hi Mary Ann,
I bought the skillet at an antique store near me this summer. It was love at first sight. 🙂
Hope you love the Brussels as much as I do!
You seriously know how to cook Kristen. These flavours…..and coconut oil? I have it but never use it. Too much of a “fad”. But I WANT to pull it out to make this!!
You totally should! I’ve had fried Brussels at a few restaurants before but I just love the flavour of them when they’re fried in coconut. Even if we find out the coconut oil isn’t as good as people claim it is I would still still use it for this recipe. 🙂